Travelling the world one vegan meal at a time

shake

Post navigation

Two days ago I was waxing lyrical about my new favourite summer drink: banana almond-milk iced cooler. Except, I realised, as I was rooting through my fridge trying to find some olives to accompany a day-old enchilada, I could make it better.

But how to make a frozen, creamy, luxurious, iced banana beverage better, I hear you cry? Well how you make all things better-by adding peanut butter! I’ve been after a post-gym recovery drink for some time and this seems to hit the nail on the head.

As a vegan, I struggle to put away enough protein sometimes, especially in the summer when every day sees me cycling 15 miles along London’s busy roads, plus a trip to the gym and the pool as well. Tofu is expensive here, and beans and pulses just don’t cry summer weather to me. So I look for my protein in peanuts, which I sprinkle on salads, add to cold soups, and put in curries.

Peanut butter is a great healer (seriously, I eat the stuff by the spoonful, hence the need to do all the physical exercise…) and there is none more exciting than “Peanut Butter & Co’s Dark Chocolate Dreams.” I bought mine at Wholefoods Market in Kensington but if you can’t find any I imagine a scoop of your favourite crunchy or smooth nut butter plus some cocoa powder will do the job just as well. If you use plain peanut butter and cocoa powder, you might find you need to add whatever your favourite sweetener is to it (I use agave syrup, but I imagine maple would be incredible), or it could be a bit bitter.

Simply follow the recipe for the banana almond milk drink, and omit the honey/agave for the chocolate peanut butter.